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Preserving
Vegetables, e.g. carrots
Vegetables, e.g. cucumbers
Stone fruit, e.g. cherries, damsons
Pomes, e.g. apples, strawberries
Allowing the dough to prove at dough
proving setting
Yeast dough will prove considerably more quickly using
the "Dough proving" heating type than at room
temperature and does not dry out. Only start operation
when the cooking compartment has fully cooled down.
Always allow yeast dough to prove twice. Observe the
specifications in the settings tables for the 1st and 2nd
proving processes (dough fermentation and final
fermentation).
Dough fermentation
Pour 200 ml water onto the cooking compartment floor
for the dough fermentation.
Caution!
Surface damage
Never pour water into the hot cooking compartment.
■
The temperature change can cause damage to the
enamel.
Do not use distilled water. Use tap water only.
■
Place the dough into a heat-resistant bowl and place it
onto the wire rack. Use the settings indicated in the
table.
Dish
Yeast dough, light
Yeast dough, heavy and rich
44
Cookware
1-litre preserving jars
1-litre preserving jars
1-litre preserving jars
1-litre preserving jars
Accessories/cookware
Bowl
Baking tray
Bowl
Baking tray
Shelf posi-
Type of
Tempera-
tion
heating
ture in °C
1
160-170
‚
120
-
1
160-170
‚
-
1
160-170
‚
-
1
160-170
‚
-
Do not open the appliance door during the proving
process, as moisture will escape. Do not cover the
dough.
Condensation builds during operation which steams up
the door pane. Wipe out the cooking compartment after
dough proving. Loosen any limescale with a little
vinegar and wipe with clean water.
Final fermentation
Place your baked item into the oven at the shelf position
indicated in the table.
If you want to preheat the oven, the final fermentation
takes place outside the appliance in a warm place.
Recommended setting values
The temperature and proving time are dependent on
the type and quantity of the ingredients. The values in
the table are therefore only meant to be average values.
Type of heating used:
ΠDough proving
■
Shelf posi-
Type of
tion
heating
2
Œ
2
Œ
2
Œ
2
Œ
Cooking time in mins.
Before it starts bubbling:30-40
When it starts to bubble: 30-40
Residual heat: 30
Before it starts bubbling: 30-40
Residual heat: 30
Before it starts bubbling:30-40
Residual heat:35
Before it starts bubbling:30-40
Residual heat: 25
Step
Tempera-
ture in °C
Dough fer-
35-40
mentation
Final fermen-
35-40
tation
Dough fer-
35-40
mentation
Final fermen-
35-40
tation
Cooking
time in
mins.
25-30
10-20
20-40
15-25
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